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Aug 24
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Shredded Mexican Chicken

I’m very into versatile shredded meats lately. That’s probably a weird statement, but I live by myself so I’m constantly eating leftovers, and it’s so nice to make a batch of something and then be able to use it creatively in new ways for a few days. When I was on my family vacation in North Carolina last week my cousin Dan made this recipe and served it for tacos and I absolutely loved it. The chicken is juicy and flavorful and can be used in endless ways: to top a salad (pictured below), in taco shells, in a burrito bowl, in lettuce wraps, on a Mexican pizza, etc. My favorite way to eat this is actually straight-up (pictured above) because it’s full of flavor on its own. Add a few sides and you’re good to go.

For other versatile shredded meats (still a weird statement, but I’m rolling with it), see: Slow Cooked Mexican Pulled Pork Tacos, Slow Cooker Buffalo Chicken, or Slow Cooked Barbecue Beef.


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Shredded Mexican Chicken

Yield: 6 (1/2 cup) servings

Ingredients:

  • 2 (8 oz) cans tomato sauce
  • 2 t white wine vinegar
  • 3 cloves garlic, minced
  • 4 t chili powder
  • 1 t ground cumin
  • 2 t oregano
  • ½ t sugar
  • Salt & pepper to taste
  • 1 T extra virgin olive oil
  • 1 small onion, chopped
  • 1 ½ lbs boneless, skinless chicken breasts

Directions:

  1. In a medium bowl, mix together the tomato sauce, vinegar, garlic, chili powder, cumin, oregano, sugar, salt and pepper until thoroughly combined.
  2. In a large skillet or sauté pan, bring the oil to medium-high heat. Add the chopped onions and cook for a couple minutes until they start to soften and become fragrant. Add the chicken breasts in a single layer and cook for 3 minutes on one side, flip them over, and then continue to cook for 3 minutes on the other side. Add the tomato sauce mixture to the pan and bring it to a boil. Lower the heat to medium-low and cover the pan. Simmer for about 20 minutes until the chicken is fully cooked through.
  3. Remove the lid from the pan and transfer each breast to a cutting board, shredding it using two forks and then returning it to the sauce. When all the breasts are shredded, stir them into the sauce until thoroughly combined. Continue to cook for about 5 more minutes until the sauce thickens and soaks into the chicken.

Weight Watchers Points Plus:
4 per serving (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information:
184 calories, 9 g carbs, 4 g fat, 26 g protein, 2 g fiber (from myfitnesspal.com)

adapted from Food Network

   

24 Responses to “Shredded Mexican Chicken”

  1. #
    1
    Teresa — August 24, 2012 @ 10:02 pm

    I have waited all day for this recipe. I saw your teaser on Facebook last night. This will be on next week’s menu for sure. I will post a review then, but I already know it will be a hit. All of your recipes are, Emily! Thanks for all you do!

  2. #
    2
    xjustanotherteenblogger — August 25, 2012 @ 12:14 am

    This looks and sounds absolutely amazing! When it’s my turn to cook for the family this is definitely what we’re going to be having! :)

  3. #
    3
    Shannon — August 25, 2012 @ 12:56 am

    i am beyond excited to try this one! i love that this shredded chicken recipe doesn’t require cooking hours in the crock pot. thank you!

  4. #
    4
    Teresa — August 27, 2012 @ 11:01 pm

    Ok, I made this tonight and it was delicious! My son even told me that I made a great supper! I never hear that. I served it straight up, along with a big garden salad and fresh sweet corn. Your picture inspired me. This one is a keeper. Thanks, Emily.

  5. #
    5
    Kristine McKowen — August 28, 2012 @ 7:54 pm

    This would be great to make on a crockPot

  6. #
    6
    Teresa — August 31, 2012 @ 12:41 am

    Kristine, I forgot to say that I made it in the crock pot. I just threw everything in cold and it turned out great.

  7. #
    7
    Rosa — September 4, 2012 @ 2:53 am

    I love the salad. I think adding the corn would be a nice touch too.

  8. #
    8
    Anonymous — September 5, 2012 @ 10:24 am

    Can this be made in a crockpot? I love recipes i can juat throw into crockpot since i dont have time to be in front of a stove….

  9. #
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    Katie B. — September 13, 2012 @ 5:07 pm

    This was delish! I made it in the CrockPot–I put the chicken breasts in first. Then I stirred together the first 8 ingredients (I omitted the oil and onions), and poured that over the top of the chicken. Obviously all CrockPots are different, but I cooked it on low for 8 hours and it turned out perfect.

  10. #
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    Meghan — September 22, 2012 @ 6:09 pm

    I added a small can of mild green chilies for a tad bit more heat. It was a hit!

  11. #
    11
    Tricia — October 12, 2012 @ 5:31 pm

    This looks so delicious! I am so glad people posted that they made it in the crock pot, because that is how I want to make it. Thanks, all!

  12. #
    12
    Tricia — October 12, 2012 @ 5:36 pm

    This looks so delicious! I am so glad people posted that they made it in the crock pot, because that is how I want to make it. Thanks, all!

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    Erica — November 26, 2012 @ 8:46 pm

    Thanks for this recipe! I did not make mine in the crock because I find that my chicken breasts, even when completely submerged, dry out. So I did it stove top! I mixed up my “sauce” the night before to make it that much easier.

    This is a fantastic, easy, yummy dish. I was able to pull it together while home alone with a 5 month old and 2 year old. :) I served mine over a bed of spinach. I heated up some canned salt free corn and canned low sodium black beans on the stove, and spooned in some of the sauce from the chicken. I also added some feta cheese. You don’t need to add dressing, the sauce already moistens it up! It was delicious!

  14. #
    14
    Erica — November 26, 2012 @ 8:50 pm

    PS: I now use the seasonings you suggested be added to the tomato sauce as my go-to taco seasoning. SO GOOD!

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    Angela @ Honey, I Shrunk the Mom — December 24, 2012 @ 1:51 am

    Made this tonight and it was SO good! I made “chips” out of lavash bread and topped it with the chicken and a little shredded cheese. Tomorrow I’m going to have the leftovers in a salad.

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    Anonymous — December 29, 2012 @ 6:29 am

    Hi Emily, I’m from Australia and I need clarification on your ‘can of tomato sauce’.
    We have canned diced tomatoes but are you meaning to use tomato sauce like what you have on a hotdog?

    • Kylee Bergin replied: — December 31st, 2012 @ 2:56 am

      Nope :) it’s like pureed tomatoes. You could use diced tomatoes and blend then I’m sure!

  17. #
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    rachmaree — January 1, 2013 @ 5:28 pm

    This was fantastic!! Loved it.

  18. #
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    Anonymous — January 18, 2013 @ 11:08 pm

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  19. #
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    Anonymous — February 14, 2013 @ 1:36 am

    This was incredibly delicious – the flavors were more nuanced than I expected, and it had the perfect kick. The chicken was very tender and moist. I omitted the oregano and added fresh cilantro when the chicken was done cooking to make it more “Mexican” (what I think of as Mexican anyway). I also added a little crushed red pepper to the sauce because we like our food spicy. I served the chicken over lettuce with a little ranch dressing, fresh grilled corn with diced jalapeños, black beans, fresh tomatos, and avocado. It made one of the best salads I’ve ever had. I’d also serve this chicken over rice. Thanks so much for the recipe, you are awesome!

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    Anonymous — July 2, 2013 @ 1:05 am

    This looks amazing and in process of making it tonight. Only thing, I just entered it on WW Recipe Builder so I would have it readily available in the future and it came up with 5 WWP+. Not sure if there was a change in their program but it still is great points for such a delish dish:) Thank you.

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    Anonymous — September 1, 2013 @ 10:03 pm

    Sorry I probably being stupid does the t stand for tabe spoon or teaspoon ?

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